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1
Adjust oven rack to lower level.
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2
Preheat oven to 325 degrees.
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3
Butter and flour 10 inch spring form pan.
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4
Use bottom of pan to trace circle on wax paper or possibly parchment paper and cut out circle.
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5
Use it to line bottom of pan; butter and flour paper.
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6
In 3 batches, grind almonds in food processor fitted with metal blade, processing each batch with 2 Tbsp.
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7
sugar, using 6 Tbsp.
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8
in all.
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9
In bowl over simmering water or possibly in top of double boiler or possibly in microwave, heat chocolate and butter together; stir.
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10
If using microwave, heat in 20 to 30 second intervals, stirring vigorously between heatings, to prevent overheating chocolate.
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11
Set aside.
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12
Beat egg yolks in large bowl with electric mixer till lemon-colored, about 5 min.
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13
Gradually beat in 10 Tbsp.
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14
sugar.
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15
Add in chocolate mix, stirring well.
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16
Add in grnd almonds and stir well to incorporate.
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17
In clean bowl of electric mixer, beat egg whites with remaining 1/4 c. sugar till they form hard peaks.
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18
In 2 additions, fold egg whites into chocolate batter.
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19
Pour into prepared cake pan and smooth top.
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20
Place on baking sheet and bake 1 1/2 hrs, or possibly till toothpick inserted in center comes out clean.
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21
Allow to cold 15 min in pan; remove sides of spring form pan.
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22
Cold completely.
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23
Presentation: Turn cooled cake onto serving plate.
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24
Peel off and throw away paper.
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25
Just before serving, sift with powdered sugar.
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26
If you like, serve with dollop of whipped cream.
